FS 73 Revised October 1966 Homemade Yeast Breads lT3- Extension Nutrition Specialists, Oregon State University, Corvallis What family does not like the taste and wonderful and gives added protein and calcium so important for smell of freshly baked yeast bread? Homemade bread your family's health. or rolls can add a festive note to an ordinary meal or If you have never made bread, you will enjoy learn- snack. You will enjoy making bread, and your family ing how. Remember, the more you work with yeast and friends will be impressed with your baking ability. breads the easier it gets and the better the results. Call These recipes use several of the abundant foods, in- your home Extension agent if you need any additional cluding all-purpose flour, lard, cornmeal, rolled wheat, information on bread making or on other methods of bulgur, and nonfat dry milk. Milk makes bread tender preparing food.

Bread-Making Tips:

Flour may vary in moisture content. It may pick up additional moisture from the air in damp weather, or it may lose moisture during dry weather. Varying moisture affects the way the flour handles, so it is a good idea to start with a little less flour than the recipe calls for, adding more if needed. An easy way to knead bread is to first fold the dough toward you. Then push the ball of dough away from you, using the heels of your hands. Give the dough a slight turn, fold and press again. Repeat this process until the dough becomes smooth, elastic, and satiny. Air blisters will appear just under the surface, indicating the dough has had enough kneading. Yeast dough should rise at a temperature a little warmer than the average roomabout 80-85° F. A good way to keep the dough warm and away from drafts is to place the bowl of dough in an unheated oven on a rack over a pan of warmwater. When the dough has doubled in bulk, usually in about 1 to 1hours, press fingers deeply into dough. If the holes remain, the dough is ready to punch down.

Homemade Yeast Bread Brush crust with melted fat if you like a softer crust. Remove loaf from pan at once and place on cool- Ingredients for two loaves are: ing rack. 1 cake compressed yeast or 1 package active dry yeast Variations: (1) Substitutecup of light molasses for cup lukewarm water the 2 tablespoons of sugar, and substitute 2cups of 2 tablespoons lard or other shortening quick-cooking oats or rolled wheat for 2cups of the 2 tablespoons sugar flour. (Dough will take a little longer to rise.) 2 teaspoons salt (2) Add 2 teaspoons of molasses to the liquid mix- 2 cups boiling water ture. Add 1 cup cooked cracked wheat bulgur with the 6cups sifted all-purpose flour flour. If dough is sticky, add enough additional flour to form a soft dough. 1 cups nonfat dry milk How to make: Anadatna Bread Soften yeast in lukewarm water aild sticlj .ngredients for one loaf are: aside. Add lard, sugar, and salt to boiling wa lj cups water mix well. Cool to lukewarm. 1 teaspoon salt Sift flour and dry milk together. Stir 2 cups of-i1dur- - cup yellow cornmeal dry-milk mixture into the cooled liquid. Mix thoroughly. cup molasses Add the softened yeast to the dough and stir well. Add 1-tablespoons lard enough more of the flour mixture to make a smooth, 1 cake compressed yeast or 1 package active dry soft dough that handles easily. yeast Turn dough out on floured board, cover with a bowl cup lukewarm water and let stand 10 minutes. Knead dough until it is smooth 4 to 5 cups sifted enriched all-purpose flour and elasticabout 10 minutes. Separate dough in two equal rounds, cover and let stand 10 minutes. Grease Mix j cup cold water with cornmeal and salt. Bring two 5 by 9 inch loaf pans. Shape dough into loaves and 1 cup water to boil in saucepan. Add salt-cornmeal- place in pans. Lightly grease top of loaves. Cover with water mixture. Stirring constantly, bring to a boil and a damp cloth and let rise in a warm place away from immediately remove from heat and pour into a large drafts until double in volumeabout lj hours. Bake bowl. Stir in molasses and lard and cool to lukewarm. in moderate oven (350° F.), for 45 to 55 minutes, or Crumble 1 cake compressed yeast or the packaged until done. yeast into the cup lukewarm water. Blend the yeast

This is one of a series of Fact Sheets reporting Cooperative Extension work in agriculture and home economics, Gene M. Lear, director. Printed and distributed in furtherance of Acts of Congress of May 8 and June 30, 1914. Oregon State University, Oregon counties, and U. S. Department of Agriculture cooperating. mixture into the first mixture. Then, mix in the 4 to 5 with melted butter. Bake in a moderately hot oven cups flour. (The dough will be sticky.) (375° F.) about 20 minutes. Makes about 35 dinner- Knead and let rise in bowl covered with a damp sized rolls. cloth until double in size. Punch down and turn into a greased 9 by 5 by 3 inch loaf pan. Pat into rounded shape. Let rise until double in size. Easy-to-Make Basic Batter Before baking,brushtop with meltedbutter, (12 to 18 rolls with a light, airy texture) sprinkle with a little cornmeal and salt. Bake at 375° F. 2 cakes yeast or for 40 to 45 minutes. 2 packages dry yeast This bread is moist, tender, and has good texture cup lukewarm water and volume. The recipe makes a very large loaf or two 1T cups reconstituted dry milk, lukewarm small loaves. cup lard or other shortening, melted 2tablespoons sugar Wheat B read 1- teaspoons salt Ingredients for one loaf: 3cups sifted all-purpose flour 1 cups water Mix yeast with lukewarm water. Combine milk, 1 teaspoons salt shortening, sugar, and salt. Add dissolved yeast and stir 1 cups rolled wheat to mix. Add the flour. Stir until well-blended--about - cup brown sugar one minute. 1 tablespoon lard 1 cake compressed yeast or 1 package active dry Cover and let rise in a warm place until doubled in bulk, about 30 minutes. Stir batter down. Beat vigor- yeast ously only aboutminute. Do not overbeat. cup lukewarm water 3 to 4 cups sifted enriched all-purpose flour Fill greased muffin pans full. Let rise about 10 minutes. Bake in hot oven at 400° F., about 25 minutes. Bring 1cups water to boil in saucepan. Add rolled Variations: Addcup seedless raisins to milk, shorten- wheat and salt to water. Pour into large bowl. Add ing, sugar mixture. Sprinkle tops of unbaked muffins brown sugar and lard. Stir and cool to lukewarm. with a mixture of cinnamon and sugar. Bake as directed. Crumble 1 cake compressed yeast or the packaged yeast into thecup lukewarm water. Blend yeast mix- ture into first mixture. With a spoon, mix in the 3 to 4 Raisin Cinnamon Rolls cups flour. 1 package active dry yeast or Knead and let rise until double in size. Punch down 1 cake compressed yeast and turn into greased 9 by 5 by 3 inch loaf pan. Pat - cup warm water (about 110° F.) into rounded shape. Let rise again until double in bulk. cup milk Bake at 375° F. for 40 to 45 minutes. 1cup fat

This bread has fine texture and good flavor. It is -J cup sugar heavier-bodied than the Anadama bread, but still moist 1 teaspoon salt and good tasting. The recipe makes one large loaf. 1 egg, beaten About 4 cups unsif ted flour Wheat-Nut Rolls Dissolve yeast in warm water. Scald milk and pour cup bulgur over fat, sugar, and salt in a large bowl. Stir well. Cool 1 cup cold water to lukewarm. Stir in egg and dissolved yeast. Add 2 -- teaspoon salt cups flour and stir until mixture can be beaten easily. 1 package yeast, compressed or active dry Beat until smooth. Gradually beat in more flour until

- cup lukewarm water dough no longer clings to sides of bowl and is not sticky 1 cups reconstituted dry milk, lukewarm but still soft. j cup sugar Turn dough out onto lightly floured board and knead - cup melted lard until dough is smooth and elastic. Form dough into a 2 teaspoons salt smooth ball. Place in a lightly greased bowl and turn 1 egg, slightly beaten over once to grease top surface of dough. Cover with a About 8 cups flour damp clean towel and let rise in a warm place until al- most double in bulk, about 1 hour. Cook the wheat in the 1 cup cold water and tea- spoon salt for 15 minutes. In a large bowl, dissolve the Roll dough out on lightly floured board into a yeast in the warm water; stir in the lukewarm milk, rectangle about inch thick. Brush with melted butter sugar, melted lard, 2 teaspoons salt, and beaten egg. Add or margarine. Sprinkle with a mixture ofcup sugar the cooked wheat mixture. Sift flour, measure, and mix and 2 teaspoons cinnamon Press cup raisins into in to make a stiff dough. Turn out on a floured board dough. and knead until dough is smooth and elastic. Roll as for jelly roll;seal edge. Cut into finch Place in a greased bowl and let rise in a warm place slices. Place close together, cut side up, in a greased, until almost doubled. Punch down, roll out on a lightly shallow baking pan. Cover with a damp clean towel and floured board, and cut into any desired roll shapes. Ar- let rise in a warm place until double in bulk, 45 minutes range on a greased baking sheet; let rise in a warm to 1 hour. Bake in a moderately hot oven (400° F.) 15 place until almost doubled. Brush tops of rolls lightly to 20 minutes. Makes 18 to 24 rolls.